Buttermilk Banana Bread

Banana bread is usually what happens when a few bananas get a little too ripe, but this version is worth planning for. Buttermilk keeps the loaf tender and moist, chocolate chips add just enough richness, and a sprinkle of Demerara sugar creates a crunchy top that makes every slice a little more special.

It’s the kind of banana bread I’ll happily buy buttermilk just to make.

Yield: 1 (9x5-inch) loaf

Servings: 8-10

Prep Time: 15 minutes

Cook Time: 50-55 minutes

Total Time: About 1 hour 10 minutes

Ingredients

• Nonstick cooking spray or softened butter, for greasing the pan

• ½ cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 3 very ripe bananas, mashed

• ¼ cup buttermilk

• ½ teaspoon vanilla extract

• 1¾ cups all-purpose flour

• 1 teaspoon baking powder

• ⅛ teaspoon baking soda

• ¼ teaspoon kosher salt

• ½–¾ cup semisweet chocolate chips

• Demerara sugar, for topping

Instructions

1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray or softened butter.

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened butter and sugar on medium-high speed until pale, light, and fluffy, about 3–5 minutes. Scrape down the sides of the bowl.

3. Add the eggs, mashed bananas, buttermilk, and vanilla. Mix on low until combined, about 1–2 minutes, then scrape down the bowl again.

4. Add the flour in a few additions, mixing on low between each one. Add the baking powder, baking soda, and salt, and mix just until no dry streaks remain. Avoid overmixing.

5. Fold in the chocolate chips by hand with a rubber spatula.

6. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle generously with Demerara sugar.

7. Place the loaf pan on a rimmed baking sheet and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Let the bread cool in the pan for about 15 minutes before removing and transferring to a wire rack.

9. Slice and serve warm or at room temperature.

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Serving Suggestions

Serve with:

• Salted butter

• A drizzle of honey

• Coffee or tea

• Fresh berries

• A little flaky salt on top

It also makes a great breakfast or afternoon snack.

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Storage

Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week.

You can also freeze the whole loaf or individual slices for up to 3 months.

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Maddie's Tip

Use bananas that are deeply speckled or nearly black. The riper they are, the sweeter and more flavorful the bread will be.